Syria is
situated at the
crossroads of civilization and many chefs believe its culinary
traditions offer the finest representation of Middle Eastern cooking
and culture. From appetizers to desserts, the foods highlighted were
tested and refined for hosts with discerning appetites, broad
tastes, and a range of cooking skills.

Exemplifying the breadth of the
cuisine, this selection of treasured family recipes was brought to
America in the early 1900's by the authors' grandparents, immigrants
from Aleppo, an ancient center of world commerce. They continue to
be prepared the same way in Syria today.

Because of its Aleppian
influences, Syrian cuisine is both sophisticated and particularly
healthy with its emphasis on lean lamb and vegetables. While some
dishes like Hummus, Shish Kabob, and Baklava are well known to
Americans and ubiquitous across the Arab world, the foods of Syria
are special in their particular mix of spices and textures.

This new compendium of Syrian
cuisine includes a brief cultural and historical review, English and
Arabic indices of 114 recipes, a glossary of terms, and a guide to
the purchase and preparation of ingredients.

Born and raised in the large
Syrian-Lebanese community in Brooklyn, New York, Virginia Jerro
Gerbino is the family cook and keeper of its culinary traditions.
She is employed as an Administrative Assistant for a law firm and
resides in Cliffside Park, New Jersey. Her first cousin and
co-author, Philip M. Kayal, is former Chair of Sociology at Seton
Hall University in South Orange, New Jersey and the author of
several books on the Arab-American experience. He now lives in West Orange,
New Jersey.